Red velvet flavored brownie with cream cheese baked in a cup.
Servings 8
Author Cookie Madness
Ingredients
Red Velvet Cheesecake Cups
Filling:
4ouncescream cheesesoftened
2tablespoonsgranulated sugar
1 ½tablespoonslightly beaten eggbreak egg, mix with fork, measure
¼teaspoonvanilla
Batter:
1cupplus 2 tablespoon all purpose flour5 oz
2teaspoonsunsweetened natural cocoa powder
½teaspoonbaking soda
¼plus ⅛ teaspoon salt
½cupvegetable oil
⅔cupgranulated sugar
1teaspoonapple cider vinegar
1large egg
1tablespoonred food coloring
¾teaspoonsvanilla
3tablespoonssour cream
Instructions
Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.
Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add flour mixture and stir just until blended.
Measure out approximately ⅓ cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over ⅓ of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.